Welcome to one of my all-time favorite cake recipes (that I've been making for the past 10 years) – beloved by many and still a cherished recipe. This one is a breeze, requiring no mixer, super swift, and unquestionably the ultimate breakfast cake! It strikes the perfect harmony, enhancing your morning coffee with a blend of sweetness and tanginess.
Blueberries, unfortunately, have a short shelf life in our fridges. The pang of regret hits each time I find myself discarding an untouched box of these precious berries. So, here's a friendly suggestion: before they morph into a mushy mess, yet too soft to enjoy a good crunch, treat yourself and whip up this cake. With just 10 minutes of prep time, it transforms into an amazing treat that you won't want to miss!
This recipe yields 2 loaf cakes
2 eggs
1 cup sugar + 1 tbsp
1/2 cup oil
1/2 cup orange juice
1 3/4 cup flour
2 tsp baking powder
1 tsp vanilla
1 cup blueberries, dried (if using frozen, toss in some flour so the blueberries don't sink)
1/2 tsp cinnamon (optional)
DIRECTIONS
Preheat your oven to 350F.
In a mixing bowl, start by whisking your eggs very well. Add 1 cup of sugar gradually to the eggs while whisking to form a thick and pale texture.
Add oil, orange juice, flour, baking powder and vanilla and mix.
Fold in your blueberries.
Grease a rectangular loaf pans and pour half your batter in each pan.
Mix cinnamon to your tbsp of sugar and sprinkle about 1/2 tbsp per loaf (Or add optional crumble).
Bake for 45-50 minutes. (Drizzle optional glaze once cooled).
Optional additions
Crumble:
1 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
1 sticks margarine
Mix crumble ingredients together and sprinkle on uncooked cake. Bake using the same instructions.
Glaze:
1 cup powdered sugar
1/2 tsp vanilla
1-2 tbsp non-dairy milk
In a small bowl, combine powdered sugar and vanilla. Add milk gradually until a thick glaze forms. drizzle on cooled baked cake.
Enjoy,
Guila
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